Eggplants in tomato juice for the winter without sterilization

During the eggplant season, I continue to look for recipes for delicious dishes made from them without frying. Eggplant in tomato sauce is a very aromatic, tasty and easy-to-prepare vegetable dish. Eggplant with garlic in tomato sauce - my mouth still waters when I remember its taste! And this is far from an exaggeration, since this taste is truly unique and cannot be confused with anything else. So if you love eggplant, you should definitely try this recipe. It is important to say that eggplants cook quite quickly, and the taste is incredibly bright and especially refined.

Eggplants - 800 g Tomatoes - 800 g Garlic - 1 medium head Vegetable oil - 3 tbsp. l. Sugar - 2 tbsp. l. Salt - 1.5 tsp. (+1 tbsp to remove bitterness)

Cut the eggplant into matchbox-sized pieces. Sprinkle 1 tbsp. l. salt and leave for 30 minutes.

A dark liquid will come out, and with it the bitterness from the eggplant will go away. Afterwards I simply rinse the pieces with water and drain them in a colander. We will not fry the eggplants, so there is no need to dry them completely.

While the eggplants are standing, we’ll do the rest. Grate the tomatoes like this. The skin is thrown away.

Peel the garlic and cut into slices, you can use a press. Add garlic, salt, sugar and butter to the tomato mixture. Place on fire and bring to a boil.

Place pieces of washed eggplant into the sauce. Mix.

Cook the mixture over low heat for 25-30 minutes until the eggplants are ready. It may take a little longer if the eggplants are very tough. It is important not to overcook it.

Cool eggplant completely before serving.

Eggplant in tomato sauce is a tasty, healthy and inexpensive vegetable snack. To obtain it, housewives use several basic and many additional ingredients. By varying the composition and proportions, you can come up with many recipes that will be available for cooking at home.

Secrets of delicious tomato sauce

Eggplants have a neutral taste, so the quality of the dish directly depends on the tomato sauce. In order to prepare it correctly, you need to know many subtleties of the process. You can learn them thanks to the secrets of experienced chefs.

The most significant among them are:

• Any variety of tomatoes is suitable for making tomato sauce. The main thing is that they are ripe, as juicy as possible and without visible defects.
• To make the sauce smooth, you need to remove the skins from the tomatoes. To do this, make several cuts at the base, then place the vegetable in boiling water. After a few seconds, he is plunged into ice water. After this, the skin can be easily removed and will not damage the pulp.
• If you need to cook the sauce, you should use an enamel pan for this.
• During boiling, foam will form on the surface of the tomato juice, which must be removed with a slotted spoon.
• Salt, sugar and spices should be added gradually. In this case, you need to take a sample often to avoid over-salting or excessive sweetness.
• If a recipe calls for adding vinegar, it is best to do this a few minutes before finishing the sauce.
• Tomatoes have a lot of small seeds that make it difficult to obtain a homogeneous mixture. You can get rid of them by rubbing tomato puree through a fine sieve.
• To make the sauce spicier, add garlic or chili. When a sweet condiment is needed, use apple or grape cider vinegar.

Simple eggplant recipes

There are many ways to cook eggplant in tomato sauce. To choose the most suitable recipe, you need to take into account personal preferences and advice from professional chefs.

Classic version

This method of cooking eggplant in tomato sauce is considered the most popular. It gained fame due to the availability of ingredients. The finished dish is very flavorful and nutritious, making it a good choice for a family dinner. For the snack you will need:

Simple summer vegetable salad recipes

• 2 blue ones;
• 1 onion;
• 4 tbsp. spoons of water and vegetable oil;
• 30 g tomato paste;
• 20 g sesame seeds;
• 1 teaspoon granulated sugar and oregano;
• lemon acid;
• salt.

This dish can be supplemented with any other vegetables. They will add their own taste and enhance the aroma of the blue ones. Correct cooking sequence:

• The stalks are cut off from thoroughly washed eggplants.
• The pulp is cut into thin circles.
• Then sprinkle it with salt and leave for 20 minutes.
• When the bitter juice is released, it is washed off with water.
• Prepared eggplant slices are cut into thin strips.
• Onions are peeled, washed and chopped into small cubes.
• Both vegetables are placed in a heated frying pan and fried with the addition of vegetable oil.
• After about 5 minutes, add oregano and all other spices.
• Place tomato paste in a bowl and mix it with citric acid, salt, sugar, and sesame seeds.
• The finished mass is poured with water and stirred until a homogeneous sauce is obtained.
• The liquid is poured into a frying pan with onions and blueberries.
• The dish is simmered under a closed lid for 7 minutes.
• After the specified time has passed, the snack is removed from the stove and transferred to a plate.
• Before serving, sprinkle the dish with chopped herbs.

Hot snack

Quite often there are situations when you need to organize a quick and light snack for guests. Simple sandwiches with cheese or sausage are unlikely to please them, so it is better to prepare them a hot appetizer of eggplant in tomato sauce. This will take little time, and the result will please even the most fastidious gourmets. Required ingredients:

• 3 eggplants;
• 4 tomatoes;
• 3 cloves of garlic;
• 1 carrot;
• 1 onion;
• 100 ml sunflower oil;
• spices, salt.

From such a quantity of products you can prepare an appetizer, which will be enough to increase the appetite of guests and prepare them for the main course. If necessary, you can increase the proportions of ingredients and add aromatic spices. Prepare the snack in the following way:

• Pre-washed blue ones are cut into slices about 1 centimeter thick.
• Then the vegetables are salted and placed in a bowl.
• After 20 minutes, they are squeezed out of the bitter juice and wiped with paper towels.
• The prepared pieces are placed in heated sunflower oil and fried for 5 minutes until golden brown.
• Turn the eggplants over and cook for the same amount of time.
• Onions are cut into small pieces, carrots are grated on a fine grater. Both vegetables are sautéed in vegetable oil.
• The skin is removed from the tomatoes and the pulp is cut into 4 parts.
• Tomatoes are passed through a meat grinder or crushed until smooth using a blender.
• Tomato puree is poured into a saucepan and brought to a boil over low heat. At the same time, it must be stirred regularly and any foam that forms from it must be removed.
• After this, garlic passed through a special press is added.
• The cooled eggplant slices are laid out on the table.
• Fried filling is placed on one of their edges.
• The blue ones are wrapped in rolls and secured with a wooden skewer.
• The appetizer is placed in a heat-resistant bowl and covered with tomato sauce.
• The dish is sprinkled with grated cheese and placed in an oven preheated to 180 degrees.
• The eggplants are cooked for 15 minutes.
• Then they are taken out and the wooden skewers are removed.
• The appetizer is transferred to a large plate and decorated with fresh herbs.

Recipes for making natural doctor's sausage

A dish for a complete dinner

If you have an hour of free time, then you can cook a delicious dinner. For the vegetable dish you will need:

• 700 g tomatoes;
• 600 g blue ones;
• 2 cloves of garlic;
• 1 pod of hot pepper;
• 1 bunch of basil;
• 200 g parmesan;
• 300 g Adyghe cheese;
• 50 ml olive oil;
• ground black pepper;
• coriander;
• salt.

Instead of the listed types of cheese, you can use any others. It is important that one of them be hard and the other soft.

Homemade dinner casserole is prepared as follows:

• Eggplants are peeled and cut into slices 3-5 ml thick.
• Then they are soaked for 15 minutes in salted water.
• After a quarter of an hour, the blue ones are carefully squeezed out and laid out on a paper towel.
• Bring olive oil to a boil in a frying pan.
• After this, lay out the eggplants and fry for 5 minutes on each side.
• The tomatoes are blanched and cut into small cubes.
• Cut the hot pepper in half and remove all the seeds. The remaining part is crushed.
• The garlic is chopped into small pieces and placed together with hot pepper in heated olive oil.
• After about 30 seconds, add tomatoes and chopped basil to the pan.
• Bring the sauce to a boil and simmer for 20 minutes. If necessary, add a little water.
• After this, salt, black pepper and coriander are added to it.
• Both types of cheese are grated into different containers.
• The oven is heated to 180 degrees.
• Grease the bottom and walls of the baking dish with vegetable oil.
• The first layer is fried blueberries.
• They are sprinkled with Adyghe cheese and tomato sauce.
• Parmesan is added at the very end.
• The ingredients are laid out in the same sequence until they are finished.
• Place the casserole in the oven and cook for at least 45 minutes.
• After this, the dish is cooled slightly and decorated with basil leaves.

Caesar salad with chicken

With added potatoes

Anyone can make this simple and nutritious dish. It will require the following products:

• 500 g eggplants;
• 200 g potatoes;
• 350 g tomatoes;
• 1 onion;
• 30 g granulated sugar;
• 20 g wheat flour;
• 50 ml vegetable oil;
• salt and herbs.

These products are enough for 2 servings. If you need to feed more people, then you can proportionally increase the amount of ingredients added.

The cooking process includes the following steps:

• The blue ones are cut into circles, the thickness of which varies from 1.5 to 2 cm. If the vegetables are large, then each piece can be divided in half.
• Eggplants are rolled in wheat flour and placed in a frying pan with hot oil.
• There they are fried over high heat until half cooked, and then taken out and placed on a paper towel or napkin.
• Onions are peeled and cut into rings of medium thickness. In this form it is fried until golden brown.
• Peel the potatoes and cut them into 2 cm cubes.
• The skin is removed from the tomatoes and the pulp is passed through a meat grinder.
• The tomato mass is mixed with granulated sugar, salt, spices and chopped herbs.
• Place the sauce on the stove and bring to a boil. After this, it is immediately removed from the heat and cooled.
• Pour half of the tomato sauce into a baking container.
• Place fried eggplant pieces on top.
• The next layer is potatoes and onion rings.
• The vegetables are poured with the remaining sauce and placed in a heated oven.
• The dish is cooked for 45 minutes, then the potatoes are checked. If it has become soft, then the heat treatment is completed.
• Before serving, place the dish on a plate and garnish with sprigs of parsley and dill.

In our area, harvesting time begins in September. There is an abundance of vegetables in the markets, looking at which your hands are itching to immediately take stock of everything and make supplies for the winter.

This year I'm leaving almost nothing open, but I can't pass up my favorite eggplants.

Everyone who loves them as much as we do will love this preparation, which can also be a regular appetizer for your table that does not require preservation. It contains the simplest vegetables: sweet peppers, tomatoes and eggplants. The taste of the finished dish can be spicy - for lovers of spicy sensations, and ordinary - for fans of calm tastes.

To prepare eggplants in tomato-pepper sauce for the winter, take the following products.

Wash the tomatoes and cut into pieces. It is not at all necessary to remove the skin, but if even the crushed skin irritates you, get rid of it. Core and chop the bell pepper in the same way.

Remove the skin from the eggplants in parts, not completely, cut them into rings or thin slices. You can not peel the skin at all, but then the color of the finished dish will change. It will become slurred and grayish. My eggplants are not bitter at all, so they do not require pre-salting or washing. If the eggplants are bitter, salt them well, let them sit for 20 minutes, drain the resulting liquid, rinse in clean water and squeeze.

Peel the garlic, chop the herbs (cilantro, parsley, dill), chop the hot pepper.

Grind bell peppers, tomatoes, hot peppers, and garlic in a processor in parts. Or grind the vegetables in a meat grinder.

Pour the resulting mass into a deep saucepan and cook. Boil for 10 minutes.

Then add the prepared eggplants. Stirring, cook the eggplants in the tomato and pepper sauce for 20 minutes.

After 10 minutes, the eggplants will look like this.

After 20 minutes, add spices (coriander and suneli hops), sugar and salt (without a slide) to the pan. Pour in 1 tablespoon of vinegar. Mix well and cook for another 5-7 minutes. Taste what's missing. If necessary, add.

Then add chopped herbs and stir.

After 2 minutes, place the boiling stock into clean and dry jars. Screw on the boiled lids. Turn over and cover with something warm until the jars cool completely. If the dish is not intended for preparation, simply place the eggplants in a container and cool.

Eggplants in tomato-pepper sauce are ready for the winter. I got 2.5 liters.

A very tasty vegetable dish. It can be served on its own or as a side dish for meat or fish. Goes great with rice or pasta and goes well with.

Ingredients

• Eggplants - 500g.
• Tomatoes-400g.
• Bell pepper-250-300g.
• Onion-200g.
• Garlic - 3-4 cloves.
• Basil greens (or cilantro or parsley).
• Vegetable oil.
• Freshly ground pepper (I use a mixture of peppers).
• Sugar-1/2 tsp.
• Salt.

STAGE 1

Wash the eggplants, dry them and cut them into 7-10 mm rings. If the eggplants are large, cut them into halves or quarters. Add salt, mix and leave for 20-25 minutes until the bitter juice comes out. Then shake off excess salt from the eggplants, if there is any left, and salt the bitter juice.

STAGE 2

Fry the eggplants in portions in a well-heated frying pan with vegetable oil. Fry first on one side for 1-2 minutes, then on the other. Place the fried eggplants in a bowl and cover with a lid to keep warm.

STAGE 3

Let's prepare the tomato sauce:

Peel the onion and cut into small cubes. Heat a frying pan with a small amount of vegetable oil (3 tbsp), add the onion, add a little salt and fry until the onion is soft.

STAGE 4

Wash the pepper and remove the seeds. Cut the pepper into small cubes and add to the onion. Stir and fry, stirring occasionally for 5-7 minutes.

STAGE 5

Make cross-shaped cuts in the tomatoes and place them in boiling water for 2-3 minutes. Then add hot water and pour cold water over the tomatoes. Peel the tomatoes and chop finely. Add the tomatoes to the peppers and onions, stir and simmer over medium heat for 10-15 minutes, stirring occasionally.

STAGE 6

After this, add chopped basil and finely chopped garlic. Salt and pepper to taste. Let's add sugar. Let's mix.

STAGE 7

Now add the eggplants to the tomato sauce and mix gently. Close the lid and simmer for 1-2 minutes over low heat. Serve hot or cold, sprinkled with chopped herbs. Eggplants in tomato sauce with garlic are ready.

BON APPETIT!

Compared to other popular vegetables such as peppers or , eggplant contains little vitamin C. But it is rich in minerals that help the body better absorb other substances: potassium supports the nervous system, and manganese is an important enzyme component. With 90% water content and 17 kcal per 100 grams, blue vegetables are a dietary product.

In addition to beneficial minerals, fresh eggplant contains bitter solanine. Therefore, they are processed before consumption and are not eaten raw to avoid stomach upset. Heating destroys the natural toxin and makes the vegetables edible.

Any fruit from dark purple to black, white, yellow or marble varieties with a serpentine or spherical shape are suitable for preparations. The main thing is to choose mature vegetables with a length of about 20 cm.

Little blue ones in tomato and are my permanent must-haves, which I stock up on year after year and they are eaten clean. I’ve already shared caviar recipes, now it’s time for eggplant in tomato, the recipes are all tested and approved by my family, I hope you will like them...

I offer a recipe for making incredible yummy blue fruits. Such a fragrant and appetizing delicacy will not leave indifferent even those who do not like vegetables in regular dishes.

Ingredients:

• medium-sized blue fruits – 1500 g;
• fleshy tomatoes – 1500 g;
• red pods of Bulgarian vegetables – 250 g;
• garlic (large head);
• chili pod;
• laurel – 2 pcs.;
• peppercorns – 5 pcs.;
• sugar – 100 g;
• vegetable oil – 250 ml;
• table vinegar – 100 ml;
• non-iodized rock salt - a little more than 1 tbsp. l.

Cooking process:

1. It is better to choose young fruits for this delicacy, not large, with soft seeds. They need to be washed, the stem cut off, and the fruits cut into circles with a thickness of five to seven millimeters.

2. To continue cooking, you must generously salt the mugs. To do this, place them in a colander, mix with 1 tbsp. l. salt, leave for half an hour. Thus, the consistency will be more pleasant, the taste of bitter samples will be a little softer.

3. For the tomato base, grind the tomatoes through a meat grinder. You should do the same with peeled garlic, hot and sweet peppers.

4. Pour the tomato base into a suitable vessel, add vegetables, bring to a boil, reduce the flame and simmer for 20 minutes. Then add the spices and boil for another seven minutes.

5. After the allotted time, place the prepared mugs in the resulting sauce and boil for 25 minutes. The vegetable slices should soften but still hold their shape well.

Recipe for eggplant in tomato sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “eggplant in tomato sauce.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	67.9 kcal	1684 kcal	4%	5.9%	2480 g
Squirrels	1.3 g	76 g	1.7%	2.5%	5846 g
Fats	4.8 g	56 g	8.6%	12.7%	1167 g
Carbohydrates	4.7 g	219 g	2.1%	3.1%	4660 g
Organic acids	0.3 g	~
Alimentary fiber	2.2 g	20 g	11%	16.2%	909 g
Water	84.8 g	2273 g	3.7%	5.4%	2680 g
Ash	0.8299 g	~
Vitamins
Vitamin A, RE	35.7 mcg	900 mcg	4%	5.9%	2521 g
beta carotene	0.216 mg	5 mg	4.3%	6.3%	2315 g
Vitamin B1, thiamine	0.04 mg	1.5 mg	2.7%	4%	3750 g
Vitamin B2, riboflavin	0.042 mg	1.8 mg	2.3%	3.4%	4286 g
Vitamin B4, choline	2.26 mg	500 mg	0.5%	0.7%	22124 g
Vitamin B5, pantothenic	0.084 mg	5 mg	1.7%	2.5%	5952 g
Vitamin B6, pyridoxine	0.145 mg	2 mg	7.3%	10.8%	1379 g
Vitamin B9, folates	15.849 mcg	400 mcg	4%	5.9%	2524 g
Vitamin C, ascorbic acid	4.3 mg	90 mg	4.8%	7.1%	2093 g
Vitamin E, alpha tocopherol, TE	2.33 mg	15 mg	15.5%	22.8%	644 g
Vitamin H, biotin	0.369 mcg	50 mcg	0.7%	1%	13550 g
Vitamin K, phylloquinone	2.1 mcg	120 mcg	1.8%	2.7%	5714 g
Vitamin RR, NE	0.8048 mg	20 mg	4%	5.9%	2485 g
Niacin	0.484 mg	~
Macronutrients
Potassium, K	248.72 mg	2500 mg	9.9%	14.6%	1005 g
Calcium, Ca	20.19 mg	1000 mg	2%	2.9%	4953 g
Magnesium, Mg	12.18 mg	400 mg	3%	4.4%	3284 g
Sodium, Na	186.44 mg	1300 mg	14.3%	21.1%	697 g
Sera, S	17.55 mg	1000 mg	1.8%	2.7%	5698 g
Phosphorus, Ph	32.8 mg	800 mg	4.1%	6%	2439 g
Chlorine, Cl	327.89 mg	2300 mg	14.3%	21.1%	701 g
Microelements
Aluminium, Al	566.2 mcg	~
Bor, B	108.3 mcg	~
Iron, Fe	0.577 mg	18 mg	3.2%	4.7%	3120 g
Yod, I	2.21 mcg	150 mcg	1.5%	2.2%	6787 g
Cobalt, Co	2.791 mcg	10 mcg	27.9%	41.1%	358 g
Manganese, Mn	0.2075 mg	2 mg	10.4%	15.3%	964 g
Copper, Cu	131.68 mcg	1000 mcg	13.2%	19.4%	759 g
Molybdenum, Mo	9.071 mcg	70 mcg	13%	19.1%	772 g
Nickel, Ni	3.636 mcg	~
Rubidium, Rb	66.4 mcg	~
Selenium, Se	0.392 mcg	55 mcg	0.7%	1%	14031 g
Fluorine, F	16.36 mcg	4000 mcg	0.4%	0.6%	24450 g
Chromium, Cr	1.44 mcg	50 mcg	2.9%	4.3%	3472 g
Zinc, Zn	0.316 mg	12 mg	2.6%	3.8%	3797 g
Digestible carbohydrates
Starch and dextrins	1.148 g	~
Mono- and disaccharides (sugars)	3.8 g	max 100 g
Glucose (dextrose)	2.5027 g	~
Sucrose	0.8021 g	~
Fructose	0.9198 g	~
Essential amino acids	0.3082 g	~
Arginine*	0.0555 g	~
Valin	0.0552 g	~
Histidine*	0.0231 g	~
Isoleucine	0.0499 g	~
Leucine	0.0457 g	~
Lysine	0.0513 g	~
Methionine	0.0098 g	~
Methionine + Cysteine	0.0171 g	~
Threonine	0.0413 g	~
Tryptophan	0.0112 g	~
Phenylalanine	0.0456 g	~
Phenylalanine+Tyrosine	0.0906 g	~
Nonessential amino acids	0.7548 g	~
Alanin	0.0571 g	~
Aspartic acid	0.157 g	~
Glycine	0.0423 g	~
Glutamic acid	0.2795 g	~
Proline	0.0461 g	~
Serin	0.0432 g	~
Tyrosine	0.0444 g	~
Cysteine	0.0067 g	~
Sterols (sterols)
beta sitosterol	9.3583 mg	~
Saturated fatty acids
Saturated fatty acids	0.5 g	max 18.7 g
16:0 Palmitinaya	0.2901 g	~
18:0 Stearic	0.1918 g	~
20:0 Arakhinovaya	0.014 g	~
22:0 Begenovaya	0.0328 g	~
Monounsaturated fatty acids	1.1136 g	min 16.8 g	6.6%	9.7%
18:1 Oleic (omega-9)	1.109 g	~
Polyunsaturated fatty acids	2.7981 g	from 11.2 to 20.6 g	25%	36.8%
18:2 Linolevaya	2.7981 g	~

The energy value of eggplant in tomato sauce is 67.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Eggplants in tomato sauce in an air fryer (best recipe)

If you have already tried out a smart gadget for sterilizing empty glass containers, I suggest you try out the air fryer in a new way and prepare a wonderful snack.

Required ingredients:

• blue young fruits – 1000 g;
• fleshy tomatoes – 1500 g;
• chili pod;
• head of garlic;
• granulated sugar – 100 g;
• non-iodized fine salt - 1 tbsp. l.;
• vegetable oil – 100 ml;
• table vinegar – 75 ml.

Cooking method:

1. Grind peppers, garlic cloves and tomatoes through a meat grinder.

2. Pour oil into a heat-resistant bowl, transfer vegetable puree, salt, sugar and place on high flame. As soon as the mixture boils, reduce the gas and cook for a quarter of an hour.

3. Cut off the tails of the washed eggplants and cut them into fairly large pieces.

4. Send them to the tomato mixture, pour in vinegar, mix and place in sterile glass containers.

5. Cover the pieces with lids, having previously removed the rubber bands, and place them on the bottom rack of the air fryer. We turn on the device, set the temperature to 150 degrees, set the timer for 20 minutes and wait.

6. Carefully remove the treat from the gadget, put the rubber bands back into the lids, seal the glass container, turn it upside down, and cover it with a blanket until the product cools.

Eggplant in tomato juice - the fastest preservation

It happens that you don’t want to prepare the sauce or time is limited. No problem! Let's give an example of canning eggplants in tomato juice. This recipe is unique in that we will bake vegetables for it. The preparation in juice has an incredibly delicate taste and pronounced aroma.

To do this, select good fruits, preferably small, oblong-shaped ones. Wash them and put them whole in the oven - let them bake. You can determine the degree of readiness by eye: poke it with a fork, if it’s soft, it means it’s ready. Once it has cooled down a little, try to remove the skin as carefully as possible. This is necessary for the aesthetics of our future dish. You are going to surprise your dear guests with it!

Place the eggplants prepared in this way into jars. But first, as usual, we must sterilize the container. At the bottom of the container, place garlic cloves, bay leaves, and peppercorns to taste. We put the eggplants on the spices, and then we’ll make the juice. Before pouring, you need to salt it (for 1 liter - 1.5 tablespoons of salt). By the way, a store-bought product is quite suitable. But if you are not sure about store-bought juice, make your own; there are many recipes on the Internet. Filled jars also need to be heated in the oven for about 15 minutes to better preserve the product.

Eggplant (blue) in tomato with vegetables for the winter, yummy!

I present to your attention a delicious recipe for one of the most famous canned blue vegetables among housewives.

Ingredients for 8 x 700 ml jars:

• blue fruits – 3000 g;
• tomatoes – 2000 g;
• carrots – 1000 g;
• Bulgarian vegetable – 1000 g;
• onions – 1000 g;
• vegetable oil – 300-400 g;
• 1 tbsp. l. acetic acid 70%;
• water – 250 ml;
• salt – 2-3 tbsp. l.

Cooking method:

1. Rinse the vegetables thoroughly under running water to remove sand and dirt, wipe with a clean waffle towel.

2. Grate the peeled carrots on a special Korean-style carrot grater or on a large cell of a regular grater. Pour oil into a saucepan, fry the root vegetable, stirring continuously until the mixture becomes soft. Transfer to a cauldron.

3. Place the tomatoes in boiling water to blanch for 3-5 minutes, then peel them and cut them into cubes. Pour the released tomato juice into the carrots, fry the tomatoes for 5 minutes, then transfer them to the cauldron.

4. Chop the peeled onion into half moons and fry in a frying pan until softened. Transfer the roast to the vegetables.

5. Peel the eggplants and cut into cubes. Fry, stirring constantly, then transfer to a cauldron.

6. Remove the tail from the peppers, cut in half and remove seeds, cut into cubes and add to the rest of the vegetables.

7. Add salt and sugar. Stir, pour in water and bring the appetizer to a boil. Reduce the flame and simmer under the lid until they are ready, remembering to stir occasionally. At the end of stewing, taste the preparation and add salt if necessary.

8. Remove the cauldron from the heat, add acetic acid, stir and distribute this yummy product into a clean, sterile glass container. Seal the preserves tightly with pre-prepared lids.

Store the finished treat in a cool, dark room.

Eggplant rolls in tomato sauce for the winter

Ingredients for a couple of 700 ml jars:

• 3-4 large blue fruits;
• large carrots;
• 3 Bulgarian vegetables of different colors;
• 1 kg of tomatoes;
• bunch of dill.

For each jar:

• 1.5 cloves of garlic;
• 3 peas of allspice;
• 5 g table salt;
• 10 g sugar;
• spoon of vegetable oil;
• 10 ml 9% vinegar.

Cooking process:

1. Cut washed eggplants with trimmed ends into thin long slices with a knife or mandolin. Sprinkle each piece with salt and let them “rest” for half an hour (salt will remove the bitterness from the fruit).

2. Cut the peeled carrots into long strips. Remove seeds and ribs from the peppers and cut them into thin strips.

3. Immerse tomatoes in boiling water for 15 seconds. Then take them out and let them cool slightly. Peel and cut into pieces. Make tomato puree in a blender bowl (you can use a juicer or meat grinder).

4. Return to the eggplants: as you can see, they have released quite a lot of liquid. Drain it from the bowl and rinse the strips thoroughly under cold running water. Let them drain and dry with paper towels.

5. Place the slices in a frying pan with a little oil and lightly fry them for a few seconds on each side.

6. Place 5-6 short strips of carrots, one strip of each type of pepper and a sprig of dill, near one of the cross-sectional edges of the slice. Roll into a roll. Prepare all strips in the same way.

7. Place the necessary spices in each jar, except vinegar. Place eggplant rolls on top using ice tongs or other suitable tool.

8. Boil the tomato juice for 5-7 minutes. Then pour it into the jars, filling them completely (so that the tomato juice saturates the rolls, shake the jars periodically). Halfway through this process, add the vinegar.

9. Cover the glass containers with sterile lids, place in a pan with hot water (it should cover 2/3 of the height of the jars), sterilize the treat for 12 minutes.

10. Then take them out and seal them. Turn them over onto the lid and wrap them in a fur coat until they are completely cool.

Preparing supplies for the winter

Ingredients:

• eggplants 3 kg;
• tomatoes 3 kg;
• granulated sugar 3-5 tablespoons (to taste);
• vinegar (9%) 3 tablespoons;
• sunflower oil 250 g (1 cup);
• salt 2 tablespoons;
• garlic 4 heads;
• sweet pepper 1 kg;
• greens to taste;

Cooking steps

Recipes for such a dish as eggplant in tomato juice are varied. Some people like it sweeter, some like it spicier, some even fry their eggplants before cooking - that’s the taste.

To begin with, you should try the simplest and most universal recipe, but in the future, your imagination will be completely free!

The first step is to process the blue vegetables. We thoroughly wash the products (as well as all other ingredients), separate them from the stalk and cut them in any convenient way, for example, into circles or bars.

Do not cut the eggplants too finely, otherwise the product will boil during stewing. Recommended slice thickness - more than 1.5 cm

We thoroughly wash the pepper and chop it too (again, not finely!) in any convenient way.

Put the eggplants and peppers aside and move on to the tomatoes. Wash the tomatoes thoroughly and chop them. By the way, there are two options here:

1. In a blender. Before putting tomatoes into the blender bowl, you should cut them into quarters or more.
2. In a meat grinder. It is important to take into account that the skins of the vegetables must be removed, the tomatoes must be chopped, and it is advisable to pass them through a meat grinder 2 or more times so that the mixture is as homogeneous as possible.

To remove the skins from tomatoes, you need to pour boiling water over the food for a minute, then place the tomatoes in cold water for a couple of minutes. Now the unnecessary peel will easily leave the ingredient.

After we're done with the tomatoes, let's move on to the garlic. After all, eggplants in tomato juice with garlic become much piquant and more interesting in taste. Clean the cloves and chop finely.

Here, again, it’s a matter of taste - some in rings, some in cubes, but the more this ingredient is crushed, the more uniform and aesthetically pleasing the finished dish will look.

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By the way, it is better to chop garlic cloves with a knife rather than a garlic press. In the first case, the product remains more integral, which means all the juice and many beneficial vitamins in it will remain in the finished salad. If you decide to use greens in the recipe, then you should chop them at this point.

Let's move on to the next step in preparation.

Place the chopped eggplants in a saucepan, sprinkle with salt and sugar, then pour in the vinegar and sunflower oil. Mix thoroughly.

Pour the previously obtained tomato puree on top. Place on medium heat and stir. After the mixture boils, add pepper and herbs, if they are present in your recipe as an ingredient.

Next step: reduce the heat and simmer for about 10-15 minutes, then add the remaining product - garlic. Again, stir the delicious creation and simmer the eggplants in tomato juice for another 15-25 minutes.

While the dish is being prepared...

While our culinary masterpiece is languishing on the stove, let's start sterilizing the jars. Since eggplant is a finicky and whimsical guest, it is important to ensure the maximum level of sterility of the dishes. We’ll look at two methods, and which one is more convenient and practical is up to you to decide.

Steam treatment

An old grandmother's way to process jars for preparations. First of all, you will need a saucepan and a wire rack, or a special stand for this method of sterilizing jars (it looks like a straight lid with a hole in the middle for the neck of a glass container). You will also need a clean, ironed cloth.

If everything is there, then let's get started:

1. You need to make sure that both the jars and their necks are intact, without chips or cracks.
2. It is better to use new lids. If there are none, you should make sure that they are not bent and intact.
3. We rinse the jars with a clean new sponge and soda, without wiping them off after the procedure!
4. Place a pan of water on the fire and leave until it boils.
5. Place the lids in water.
6. Place the jars upside down on the grill/in the hole in the stand.
7. Leave for 7-12 minutes. The finished jar has large drops of water inside. Be careful, the dishes are hot!
8. Carefully remove the jar and place it upside down on a clean, ironed cloth (towel). We take out the lids with a clean fork and place them on the same cloth.

Processing in an electric oven

The second method is no less simple than the first. You will still need the same ironed clean cloth and an electric oven. Gas is not suitable - the temperature does not remain uniform in it:

1. As with steam sterilization, we check jars and lids for integrity and quality.
2. Thoroughly rinse the glassware containing soda with a new, clean sponge.
3. Place the jars upside down in a cold oven and place the lids nearby.
4. Set the temperature to 120 degrees and leave for 15 minutes.
5. We take out the jars and lids and leave them on a dry, clean cloth, as in the first case.

The preparations are made in dry containers. If you need the jar right away, use a clean fork and a clean cloth to wipe the inside of the jar (not with your hands!).

The dish is ready, it’s time to put the preparations in jars, roll them up tightly and leave them upside down overnight. A simple, but such an unusual and tasty salad for the winter will surprise not only the housewife who is just beginning to master the culinary business, but also those who are experienced in preparing the hearth, because pickled or canned eggplants in tomato juice for the winter are always a good idea.

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Peppers and eggplants in tomatoes for the winter

A tandem of eggplants, sweet peppers and tomatoes – is there anything tastier? The recipe is very simple, and the result is amazing! While summer pleases with an abundance of vegetables, I highly recommend that you prepare a very tasty appetizer that will come in time, both for your everyday table and for the holidays.

Ingredients for preparing 4.5 liters of preparation:

• 1500 g of blue fruits;
• 2000 g of fleshy tomatoes;
• 1000 g of Bulgarian vegetable;
• 500 g onions;
• garlic (large head);
• 30 g salt (one spoon);
• 100 g sugar;
• tsp ground black pepper;
• 4-5 peas of allspice;
• 20 black peppercorns;
• 240 ml vegetable oil;
• 60 ml 9% vinegar.

Cooking process:

1. Glass containers and lids are very easy to clean. To sterilize small jars (500-1000 ml), pour 100 ml of water into them and heat them in the microwave for 10 minutes. If the jars are large (1.5-3 liters), sterilize them over fire using steam. Boil the lids for up to 5 minutes, then let them drain on a clean towel.

2. Cut the tails off the washed eggplants, fill them with ice water and let them sit for 1-1.5 hours to remove the bitterness.

3. Meanwhile, wash the tomatoes and cut them lengthwise. Then grind through a meat grinder and pour the puree into a large container. Pour in the oil and stir. Place the composition on a large flame and bring to a boil. Then reduce the heat to medium, cover loosely and simmer the sauce for 20 minutes. Don't forget to stir the mixture so that it doesn't stick to the bottom and doesn't burn!

4. Remove the eggplants from the liquid and cut them into 5mm thick crescent shapes.

5. Cut the peeled pepper pods into strips 3-4 mm thick. Peel and chop the onion into half rings. Peel the garlic and cut into thin slices (you can put it through a press).

6. After 20 minutes under the tomato, increase the heat, add the blue crescents, peppers and onions. Mix the ingredients. Cover, bring the vegetable stew to the boiling point, stirring from bottom to top every 5 minutes. Gradually, juice will begin to release from the vegetables and they will decrease in volume.

7. When the stew comes to a boil, reduce the heat to low and simmer for 20 minutes. Add all the remaining recipe ingredients to the canned food, stir and cook for a few more minutes. Reduce the flame to a minimum and transfer the treat to a sterile glass container, sealing it with lids.

8. Place it upside down and wrap it in a warm blanket until it cools down.

Bon appetit!

Recipe for eggplant salad with tomatoes for the winter

This recipe for eggplant and tomato salad for the winter is very simple and very tasty. Eggplants acquire a delicate and piquant taste. On cold winter evenings, this salad will be an integral and pleasant addition to a family dinner. The proposed recipe is original in that the dish can be prepared very quickly and without difficulty.

Required ingredients:

• 3 pcs. eggplant
• 3 pcs. tomatoes
• 1 onion
• Sunflower oil 70 ml.
• 3 pcs. bell pepper
• 1 tbsp. l. vinegar 9%
• 1 tsp. salt
• 1 tbsp. l. Sahara

Cooking method

Wash the blue ones and cut off the tails. Cut the blue ones into slices 1–1.5 cm thick . To prevent the little blue ones from becoming bitter, they must be placed in a colander and sprinkled with salt, mixed thoroughly and left for 2 hours so that the juice drains from them and the bitterness goes away with it.

It is better to take bell peppers of different colors, so this dish will look much more appetizing. Wash the pepper, remove the core and rinse under running water to get rid of all the seeds. Cut the pepper into narrow strips.

To easily peel tomatoes, place them in boiling water for a minute and then rinse them with cold water. Then remove the skin from the tomato. Cut each tomato into slices. The onion needs to be peeled and cut into half rings.

Add sunflower oil and vinegar to the pan, then add sugar and salt. Place the finished chopped vegetables in a saucepan in layers. The first layer will be tomatoes, the second layer will be eggplants, the third layer will be sweet peppers and add onions on top. Cover the pan with a lid and bring to a boil. When the salad boils , reduce the heat and cook for another 40 minutes . To prevent the salad from burning, you need to stir it periodically, lifting the vegetables from the bottom of the pan.

While the salad is boiling, you can prepare the jars. They need to be washed and sterilized. Place the salad in jars and cover them with lids. Turn them upside down and cover them with a blanket and let them cool. We put the cooled jars in a secluded place until winter. This dish can be served as a cold appetizer, or as a seasoning for main courses of vegetables and meat. It is advisable to cook main dishes with garlic.